Heat grill to one side high and the other side off.
Rub racks of lamb with kosher salt and fresh black pepper
Mix the oil, wine and spices to make a slurry paste. Rub paste on both sides of racks of lamb.

Place the lamb on the hot side of the grill and sear each side for 2 minutes each.
Move racks to the unlit side, close lid and cook for 10-12 minutes for rare or 120 degrees. Cook longer to ruin the meat.

When done take out and tent with foil to rest for 10 minutes.

While resting whisk up the mint sauce, marmalade and honey.
I love lamb!

Looks great 4T5 I'm down to a half a lamb in the freezer but I have a Quarter of buffalo yearling calf coming when it is done aging. It's been hanging about a week now.

07-21-2009, 10:02 PM

PoliCon

Dispite the fact that I loathe mint - I'll give you an 8 on the presentation of the lamb itself. Could be a little neater - but not bad. :) NOW - as for your choice of sides - ew ew ew ew ew. The veggies are clearly over cooked and the whole thing is just totally inappropriate for such a wonderfully prepared cut of meat. I would have gone for a nice grilled asparagus and a baked potato. ANYHOW - you get a 5 in total.

07-21-2009, 10:13 PM

Rockntractor

Quote:

Originally Posted by PoliCon

Dispite the fact that I loathe mint - I'll give you an 8 on the presentation of the lamb itself. Could be a little neater - but not bad. :) NOW - as for your choice of sides - ew ew ew ew ew. The veggies are clearly over cooked and the whole thing is just totally inappropriate for such a wonderfully prepared cut of meat. I would have gone for a nice grilled asparagus and a baked potato. ANYHOW - you get a 5 in total.

Dang your a picky s.o.b!

07-21-2009, 10:34 PM

PoliCon

Quote:

Originally Posted by Rockntractor

Dang your a picky s.o.b!

The term you are looking for is - gourmand :p

07-21-2009, 10:53 PM

Rockntractor

Quote:

Originally Posted by PoliCon

The term you are looking for is - gourmand :p

Thats it!

07-21-2009, 11:26 PM

patriot45

Quote:

Originally Posted by PoliCon

The term you are looking for is - gourmand :p

Haha, good one ! If by gourmand you mean jackass you are right! So far you only serve up criticism, throw down bitch! :cool:

07-21-2009, 11:29 PM

PoliCon

Quote:

Originally Posted by patriot45

Haha, good one ! If by gourmand you mean jackass you are right! So far you only serve up criticism, throw down bitch! :cool:

EXCUSE ME!?:mad: I gave you some GLOWING praise as well as cutting criticism. :p

07-21-2009, 11:31 PM

Rockntractor

Quote:

Originally Posted by PoliCon

EXCUSE ME!?:mad: I gave you some GLOWING praise as well as cutting criticism. :p

Is this going to be the first recipe thread that ends up in the thunderdome?

07-21-2009, 11:36 PM

patriot45

Quote:

Originally Posted by PoliCon

EXCUSE ME!?:mad: I gave you some GLOWING praise as well as cutting criticism. :p

Whats wrong? You said you are in your 20s. You have been a professional chef, it should not be a problem to knock me down a notch.:D Show us what you got and let us cut you with some criticism.:D
You got what it takes? Come on, its on!